In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together till there are no lumps. Set aside.

In a medium sized glass bowl melt the butter (about 25 to 30 seconds. You don't want it to be too hot so it takes forever to cool). Add the eggs, buttermilk, sour cream and whisk till combined. 

Make a well in the center of the flour bowl and pour in the wet ingredients. Gently stir / fold together until just a few flour streaks remain. Don't over stir. Let the batter rest for 10 minutes.

While the batter rests heat a griddle to about 300 to 350 degrees or a non-stick skillet to medium heat. Brush with vegetable oil, bacon grease or butter. 

Use a large cookie scoop (my favorite way to make pancakes) or a 1/4 cup measuring cup and place batter onto pan (about 4 if using a skillet or 8 if using a large griddle). I like to lightly shape the batter into a nice messy circle with the back of the cookie scoop. Cook until bubbles on the surface are just starting to pop (about 2 to 3 minutes). Flip pancakes and cook for another 1 to 2 minutes. Don't flip them more than once.

Serve immediately with more butter on top, real maple syrup or buttermilk syrup! To keep pancakes warm, place on a wire rack sprayed with cooking spray over a baking sheet in an oven heated to 200 degrees.